Halibut with Almonds and Capers

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SHOP - What you’ll need

Fresh Halibut – 3/4 pound / 350 g
Pelican Lemon – Pepper Seasoning
Pelican Herb Compound Butter 2-3 tbsp (30 – 45 mL)
Capers 2 tbsp (30 mL)
Almonds, sliced 1/4 cup / 60 mL
Asparagus 1 bunch
Baby new potatoes 10
Chives 1/2 bunch
Fresh dill 1/2 bunch
Lemon 1
Oil (olive, avocado or canola)

Equipment needed
2 large frying pans (non-stick / cast iron or heavy-bottom)
Medium pot
Paper towel
Citrus zester or fine grater
Salt & pepper

FOOD PREP

PREP

Wash and dry all produce.

Pat halibut dry with paper towel. Refrigerate until ready to cook.

Chop chives and dill, snap off the root ends of the asparagus.

Zest lemon, taking care to avoid white pith under skin.

Preheat oven to 325F.

COOK POTATOES

Boil new potatoes in salted water until fork-tender. Drain well and allow to cool.

Place cooked potatoes on a cutting board and with the bottom of a sturdy glass or mug, gently crush each potato until the skin just breaks and some potato flesh gets exposed.

Heat up a cast iron skillet over medium heat and add about 1/4 inch or 1/2 cm of oil. Swirl pan to distribute oil evenly then place the potatoes in the skillet without overcrowding and fry until golden brown, about 10 minutes. Flip potatoes and transfer skillet to preheated oven. Roast for 20-25 minutes.

TIME SAVER TIP: Potatoes can be boiled ahead and refrigerated until ready to roast.

COOK ASPARAGUS

While potatoes are cooking, place asparagus in an ovenproof dish. Toss with 1 tbsp (15 mL) olive oil, a pinch of salt and pepper, and the lemon zest.

Cover dish with foil and place in the oven with the potatoes to roast for about 20 minutes.

COOK FISH

Place another cast iron or heavy-bottomed frying pan over medium-high heat and allow the pan to get nice and hot.

Season the halibut with Pelican Lemon-Pepper Seasoning.

Drizzle the pan with oil, add the halibut and cook until golden colour appears around the edges. Carefully lift up one edge to check the underside of the fish; do not flip until it is a nice golden colour.  

Once flipped, cook the fish for another 2 minutes. (until it is about 80% cooked).

Carefully drain off oil then add 2 tablespoons (30 mL) of the Pelican Herb Compound Butter to the pan and baste the fish with the butter as it melts. Add drained capers and cook for 1 minute. Add the sliced almonds and stir into the butter and capers. Add a bit more compound butter if fish has absorbed it all.

FLAVOUR TIP:  Fish will develop a nice golden crust when searing if it is thoroughly dry before it goes into a hot pan.)

PLATE AND SERVE

While fish is finishing up, remove potatoes and asparagus from oven.

Place potatoes on a paper towel to soak up extra fat then toss with chopped fresh dill, salt & pepper.

Arrange potatoes and asparagus on a plate, top with halibut then spoon compound butter, almonds and capers evenly over both pieces of fish.

Garnish with fresh chopped chives. Serve immediately.


SHOP

Fresh Halibut 3/4 pound / 350 g

Pelican Lemon-Pepper Seasoning

Pelican Herb Compound Butter 2-3 tbsp (30 – 45 mL)

Capers 2 tbsp (30 mL)

Almonds, sliced 1/4 cup / 60 mL

Asparagus 1 bunch

Baby new potatoes 10

Chives 1/2 bunch

Fresh dill 1/2 bunch

Lemon 1

Oil (olive, avocado or canola)

Equipment needed

2 large frying pans (non-stick / cast iron or heavy-bottom)

Medium pot

Paper towel

Citrus zester or fine grater

Salt & pepper

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Halibut with Herbed Butter, Almonds and Capers with Flattened Dilly Baby Potatoes and Asparagus
(serves 2)

PREP

  • Wash and dry all produce.
  • Pat halibut dry with paper towel. Refrigerate until ready to cook.
  • Chop chives and dill, snap off the root ends of the asparagus.
  • Zest lemon, taking care to avoid white pith under skin.
  • Preheat oven to 325F.

COOK POTATOES

  • Boil new potatoes in salted water until fork-tender. Drain well and allow to cool.
  • Place cooked potatoes on a cutting board and with the bottom of a sturdy glass or mug, gently crush each potato until the skin just breaks and some potato flesh gets exposed.
  • Heat up a cast iron skillet over medium heat and add about 1/4 inch or 1/2 cm of oil. Swirl pan to distribute oil evenly then place the potatoes in the skillet without overcrowding and fry until golden brown, about 10 minutes. Flip potatoes and transfer skillet to preheated oven. Roast for 20-25 minutes.

TIME SAVER TIP: Potatoes can be boiled ahead and refrigerated until ready to roast.


COOK ASPARAGUS

  • While potatoes are cooking, place asparagus in an ovenproof dish. Toss with 1 tbsp (15 mL) olive oil, a pinch of salt and pepper, and the lemon zest.
  • Cover dish with foil and place in the oven with the potatoes to roast for about 20 minutes.

COOK FISH

  • Place another cast iron or heavy-bottomed frying pan over medium-high heat and allow the pan to get nice and hot.
  • Season the halibut with Pelican Lemon-Pepper Seasoning.
  • Drizzle the pan with oil, add the halibut and cook until golden colour appears around the edges. Carefully lift up one edge to check the underside of the fish; do not flip until it is a nice golden colour.  
  • Once flipped, cook the fish for another 2 minutes. (until it is about 80% cooked).
  • Carefully drain off oil then add 2 tablespoons (30 mL) of the Pelican Herb Compound Butter to the pan and baste the fish with the butter as it melts. Add drained capers and cook for 1 minute. Add the sliced almonds and stir into the butter and capers. Add a bit more compound butter if fish has absorbed it all.

FLAVOUR TIP:  Fish will develop a nice golden crust when searing if it is thoroughly dry before it goes into a hot pan.)

PLATE & SERVE

  • While fish is finishing up, remove potatoes and asparagus from oven.
  • Place potatoes on a paper towel to soak up extra fat then toss with chopped fresh dill, salt & pepper.
  • Arrange potatoes and asparagus on a plate, top with halibut then spoon compound butter, almonds and capers evenly over both pieces of fish.
  • Garnish with fresh chopped chives. Serve immediately.

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